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KMID : 0380620230550040340
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 4 p.340 ~ p.345
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Cirsium japonicum var. maackii attenuates weight gain, reduces thrombus formation, and prevents atherosclerosis in high-fat diet-induced C57BL/6 mice
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Shin Jae-Young
Cho Byoung-Ok
Park Ji-Hyeon
Kang Eun-Seo
Sim Jae-Suk
Sim Dong-Jun
Jang Seon-Il
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Abstract
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Cirsium japonicum var. maackii is an herbal plant native to Korea, Japan, and China that has been widely used in traditional medicine for various conditions. In this study, we investigated the effects of the administration of C. japonicum var. maackii extract (CJE) on weight gain, blood coagulation factors, expression of vascular adhesion molecules, and atherosclerosis in mice fed a high-fat diet (HFD). Mice administered the CJE treatment showed decreased weight gain compared with those in the HFD group, despite the lack of change in food intake. CJE treatment also suppressed the activity of blood coagulation factors by reducing the concentrations of PAI-1, fibrinogen, and prothrombin fragment F1+2 in blood. Additionally, CJE treatment inhibited the expressions of vascular adhesion molecules, VCAM-1 and ICAM-1, in abdominal aortic tissues. Particularly, CJE treatment alleviated atherosclerosis. These findings highlight the potential of the use of CJE as a therapeutic agent for weight management and for the prevention of cardiovascular complications associated with HFD.
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KEYWORD
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Cirsium japonicum var. maackii, thrombosis, atherosclerosis, obesity, functional food
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